••••PIZZA CAPRICCIOSA-YUM!!
Ingredients
- Pizza Dough, 1 Lb
- Sliced mozzarella cheese, (8-10) 1/8" rounds/squares
- San Marzano Tomatoes, crushed with hands to a pulp
- Sliced Baby Bella mushrooms, 8 oz
- Sliced leek, small (1)
- Artichoke quarters, 1/4 cup
- Splash of Marsala Wine
- Olive oil
- Unsalted butter, 2 Tblsp.
- Sliced black olives, 2 Tblsp.
- Handful of fresh Basil, torn
- Salt & Pepper to taste
For the mushrooms and leeks
- Sautรฉ leeks and mushrooms in a pan with olive oil and butter on med heat for 5 minutes; add Marsala wine; add thyme or Rosemary;cook down until most of the liquid disappears; remove from pan in a dish/bowl and let cool.
For the Sauce
- Crush 16 oz of San Marzano tomatoes with juice into a bowl with your hands to fine pulp. Add salt and olive oil and mix together.
For the Pizza
- Pre-heat oven to 400 F
- Let dough sit at room temperature for about 1/2 hour.
- Grease a Large baking sheet with. Cooking spray. Take the dough in your hands and stretch it around a bit before placing on cookie sheet. Gently stretch the dough from the center towards the end of the pan.
- Drizzle olive oil over the dough and coat the top of the pizza, including the edges. spread the sauce all over the pizza using a spoon or ladle. Leave a 1" border around the edges.
- Sprinkle some grated Parmesan cheese, and bake in the oven for aprox. 15 mins.
- Remove from oven add mozzarella cheese and basil slices sporadically, then add the artichoke hearts, mushrooms and leeks, then olives.
- Turn the oven temperature up to 450 degrees F. Place pan back in the oven in middle/top rack and cook pizza until cheese becomes bubbly aprox. Another 10 minutes.
- Carefully remove; Let cool; slice into desired pieces.
Notes
- Substitute: 1 cup of basic tomato sauce for San marzano tomatoes
Adapted from Rachael Ray Magazine, March 2016